WO2006097634A1 - Systemic method for proximity hygiene and device with low-temperature sanitizing chamber in particular for food products - Google Patents

Systemic method for proximity hygiene and device with low-temperature sanitizing chamber in particular for food products Download PDF

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Publication number
WO2006097634A1
WO2006097634A1 PCT/FR2006/000582 FR2006000582W WO2006097634A1 WO 2006097634 A1 WO2006097634 A1 WO 2006097634A1 FR 2006000582 W FR2006000582 W FR 2006000582W WO 2006097634 A1 WO2006097634 A1 WO 2006097634A1
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WO
WIPO (PCT)
Prior art keywords
turbulence
treatment
water
chamber
cell
Prior art date
Application number
PCT/FR2006/000582
Other languages
French (fr)
Inventor
Jacques Rivkine
Pierre Hennuyer
Original Assignee
Cattani, Carlo, Frederico
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Publication date
Application filed by Cattani, Carlo, Frederico filed Critical Cattani, Carlo, Frederico
Priority to US11/908,827 priority Critical patent/US20080226496A1/en
Priority to EP06743582A priority patent/EP1858338A1/en
Publication of WO2006097634A1 publication Critical patent/WO2006097634A1/en
Priority to NO20075231A priority patent/NO20075231L/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating

Definitions

  • the present invention relates to a method and a device in the field of hygiene and food safety.
  • the object of the invention relates to a close hygiene process and a device comprising a low-temperature (athermic) asepticization cell, integrating a systemic nanotechnology process, in a confined room, of limited volume, in a modified atmosphere and in turbulent atmosphere, which aims at the rapid destruction of pathogenic germs, molds, spores or toxic contaminants, based on the direct, simultaneous and combined reaction, of oxidizing agents of hydric fluids (water) and aeraulic fluids (air), applying for food safety to healthfulness treatments by contact with surfaces, namely in particular foodstuffs including fresh products (fruits and vegetables), processed, raw or cooked, food products before or after freezing, or other surfaces and components requiring sanitation.
  • athermic asepticization cell
  • This biological process of inactivation of microorganisms and pollutants prolongs the freshness of food products by preserving them, by aseptization, their organoleptic and nutritive properties. This process reduces reaction times and replaces chemical disinfectants from the class of fungicides and microbicides, including chlorine compounds, and is an alternative to ionization by irradiation.
  • preservation by irradiation also called ionization, involves exposing food to energy from sources such as gamma rays, X-rays, or electron beams. During irradiation, food is not heated, as is the case with microwaves.
  • sources such as gamma rays, X-rays, or electron beams.
  • a high hydrostatic pressure technique has recently been applied to carry out microbiological decontamination of food packaged in flexible packaging, but installations are rare because of their high cost.
  • freeze-drying this is a gentle drying method which consists in gradually eliminating the water from a product previously frozen by passing to the vapor phase (sublimation).
  • MAP Modified atmosphere packaging
  • Thermo nebulization is a variant which combines the effects of a high speed air flow and a high temperature, causing the emission of a fine mist of microparticles of biocidal products. It should be noted that under the European regulation 2002/2003, the use of sodium hypochlorite and chlorine will be prohibited in contact with food in 2006 in all countries of the European Union, in particular for products of the 4th range.
  • PDOs include processes where there is a combination of an oxidant and irradiation (H2O2 / UV, UV / O3, O3 / UV / H2O2), but also processes of irradiation in the ultraviolet vacuum (V -UV), with wavelengths less than 200 nm.
  • H2O2 / UV, UV / O3, O3 / UV / H2O2 processes where there is a combination of an oxidant and irradiation
  • V -UV ultraviolet vacuum
  • photo-catalysis which combines visible UV radiation and a photo-catalyst, generally a semiconductor.
  • the most used is the TiO2 due to its oxidizing and reducing properties and its total safety.
  • Studies of advanced oxidation processes generating hydroxyl radicals are carried out by various universities and research centers including, in Switzerland, EAWAG. They are mainly oriented towards water treatment:
  • EP136940 system for using microbicides
  • EP1388290 temperature controlled chamber
  • Patent EP0341069 applies to a general method of sterilization, in particular for packaging. It uses the UV source as a direct source of disinfection of microorganisms by using the decomposition of ozone by irradiation to form radical oxygen.
  • the invention is differentiated by a systemic characterized by a separation of the water and aeraulic treatment, including a high concentration capacity of the oxidant 03 in the water fluid, before a germicidal release in an indirect phase under pressure, in a turbulent phase of Lagrangian nature and pressurization of the treatment chamber allowing an optimization of the disinfection effect on the surfaces, a significant reduction in the powers of the oxidizing sources to be implemented and the cost of implementing the process.
  • Patent application US 2004/0231696 discloses an apparatus comprising a double compartment chamber for the elimination of pathogenic and toxic agents from surfaces by direct principle of photochemical reaction or ozone, system relating exclusively to the aeraulic treatment and its filtration.
  • the invention is differentiated by a water and aeraulic system in a single-cell assembly characterized by a pressure Pa greater than the external atmospheric pressure and turbulence.
  • Patent GB 444007 applies to the storage of food products, paper, tobacco during their storage to protect them against deterioration by bacteria by using the spraying of an aqueous solution containing mineral salts (Nacl) in a cold room. negative including ionization of air by UV.
  • This invention is distinguished by its ability to inoculate asepticization without modifying the organoleptic properties and to replace chemical disinfectants, including water compounds with high sodium content which are prohibited under European regulation 2002/2003, in particular for fresh processed food products (4th range).
  • the invention according to a particular advantage allows storage at positive temperature, knowing that a temperature negative induces harmful side effects on products such as fruits and vegetables.
  • Patent application US 2004/0156959 relates to an adjustable and assemblable tunnel module and comprising UV radiation equipment for producing ozone, hydroperoxides and radical hydroxyls for the purposes of sanitizing food.
  • the invention is distinguished by the confined shape and at the predetermined volume of the treatment chamber, by its dual system of disinfection by an oxidizing and aeraulic water fluid, supplemented by a device of controlled atmosphere, in turbulence. These parameters are not reproduced by application US 2004/0156959 and the inventive principle of juxtaposition of the chambers for the direct exposure of food is not of a continuous tunnel nature.
  • the patent FR 1524290 relates to a treatment by refining and drying of products of animal or vegetable origin in an enclosure.
  • the aim of the process is to increase the humidity by a liquid product combined with an intensive circulation of a gas at a speed of between 1 and 5 milli seconds, the gas circulating in the form of a primary circuit and a circuit secondary by directional fans.
  • the treatment does not include any dual aqueous or aeraulic oxidation treatment having oxidizing capacity.
  • the continuous flow ventilation system is very different from the means used and described in the invention.
  • the invention is based on the pressurization and the regulation of the turbulence setting, in chaotic and lagrangian form, of the volume of the treatment chamber, with capacity for regulating and optimizing the force applied to the flow of fluids. , their introduction (positive) or their flow (negative).
  • Patent application EP 1483972Al relates to a process for preserving the quality of agricultural products, such as fruits, vegetables, flowers and plants, in a closed enclosure in a gaseous atmosphere according to a turbulent flow regime.
  • the process relies on the exposure of air in turbulent regime to a photo catalytic oxidation process using the ray of UV lamps.
  • the release of ozone takes place as a simple aeraulic chemical body, without direct oxidation capacity on the surfaces, and the exposure is conditioned by a forced passage of air flow through means obstructions.
  • the cold source between 0 and 15 ° is adjusted according to the ripening of the fruit or vegetable.
  • the invention is based on a regularization of the positive cold between 7 ° and 15 °, in a pressurized and turbulent chamber as common elements of efficiency of the oxidation process, knowing that the solubility of the molecules in water (electron 03) and the effectiveness of their depolarization during vaporization are a function of the ambient temperature.
  • the invention has identical characteristics of surface treatment application, it is differentiated by an application of the water and aeraulic oxidation processes by catalyzing the molecule 03 into negative OH ions, of a pressurization of the cell treatment within the limits of 400 Pa in turbulence, so as to obtain a total diffusion of the oxidant in an effective time of 2 to 4 minutes.
  • the invention is perfected by vectoring system by a rotating spiral shaft allowing the essential exposure to water fluid of the total surface and of substances such as seeds, seeds or products of which designated in patent application WO 02/05665.
  • the invention differs from the prior art which has just been cited in that it comprises a treatment cell for obtaining a systemic sanitization process using nanotechnology, using a high concentration of oxidants negative OH free radicals, in a confined room, in a modified atmosphere, placed in turbulence.
  • the invention results, according to this mode, in a process of disinfection of the surfaces of the foodstuffs and control of the air and water quality in a limited volume, in very rapid reaction times, even under conditions bactericides and virulicides (for OH: 0.3 to 05 mg / 1 for four minutes compared to Chlorine: 0.1 to
  • the invention applies for example to plant production (food) for the elimination of microorganisms and contaminating agents inducing rot and mold which attack the products collected, namely for the best known: black rot rot, black rot, rot soft on fresh product, white mold, brown stain, gray mold, blue mold, black mold, fusarium basal rot, fusarium rot, gangrene and listeriosis.
  • the invention also aims to apply to the sector of collective catering or distribution after the preparation of raw or grated products, cooked and ready for consumption, pasta and rice, fish fillets, meats, as a solution to the prevention of the risks of collective toxic infections TIA C (collective food toxic infection) by microbial contamination and sporization - aerobic germs - salmonellosis - listeriosis - botulism chemical contamination - E. CoIi Ddt - pesticides - Mercury - Dioxin - Natural toxins - Yeasts and molds.
  • the invention constitutes a bioecological> non-toxic solution, producing no undesirable derivative because the residue of the germicidal flow is transformed into oxygen.
  • the application of the process is without consequence for human health and without modification of the quality of the products nor their palatability and organoleptic properties. Compared to known methods, it reduces reaction times and replaces chemical disinfectants from the class of fungicides and microbicides, including chlorine compounds. It is an alternative to the irradiation ionization process.
  • the operating principle of the invention is based on the implementation of a rapid systemic disinfection process at low temperature (athermic) in a confined room, in a modified atmosphere, put into turbulence, by production in combination with an ionic chain highly germicidal acting simultaneously on water (water) and aeraulic (air) flows, operating under controlled temperature, for the destruction of pathogenic germs and toxins.
  • the embodiment comprises a principle of gaseous production catalyzed in water cooled to a positive temperature and of an ultra violet radiation acting on the air, all with an electro-physical oxidation effect by generation of negative ions.
  • OH- succession of ionic exchanges, polarization and depolarization, all in turbulence.
  • the amplitudes are not constant but generate a turbulence of waves.
  • the result obtained is an absolute dispersion of the aerobic and hydrological germicidal flows, making it possible to save on implementation resources.
  • the pressurization of the treatment chamber has the effect of maintaining and helping the turbulence.
  • the result is a reduction in operating times and the exclusion of the risk of dust intrusion and re-pollution. In this way, and while managing the parameters (n ° x to Z), a total diffusion of the oxidizing products acting in limited atmospheres under integrated control is obtained. This principle is applicable to all types of products to be introduced into the processing chamber on the condition of data recovery (n ° x to Z).
  • the invention provides a solution by the aseptic packaging capacity of fresh or processed foodstuffs of the 4th range, capable of considerably increasing the shelf life of various foodstuffs without recourse to refrigeration installations, for example freezing.
  • subjecting the fresh fruits and vegetables to the close hygiene process, as described prolongs their shelf life by a third.
  • the Canadian Horticultural Research Center observed that freshly picked strawberries kept their freshness for about 14 to 15 days. It is recognized that treatment with a freezer installation has negative side effects, such as browning of fruit surfaces for example.
  • the method reproduces the effects of natural physiological transformation in a systemic form and concentrated in one implementation, without risk of alteration or side effect.
  • the basis of the invention is the result of the application derived from nanotechnology and the physics of Lagrangian turbulence. It is based on the use and organization of components arising from the known state of the art.
  • the systemic application and the organization of these simultaneous, synchronized and controlled components, in the form of a configured assembly constitute an important modification compared to known techniques.
  • This is an innovative dimension in the area of low temperature (athermic) hygiene techniques related to the decontamination and preservation of agricultural crops, fresh, raw or cooked food and food products to be frozen or thawed as well as '' packaging operations related to them.
  • the products sanitized and cooled to a positive temperature of 8 ° are suitable for being put in protected packaging and arriving at the consumer without new risk of pollution, -
  • the process does not modify any of the product quality parameters, it prolongs the life of the products and their freshness, maintains their taste, all their organoleptic qualities without any alteration.
  • the process is part of the recommended HACCP (Hazard Analysis and Critical Control Point) measures recommended for food and at the time of packaging or processing.
  • the invention results from the method of the invention a saving in installation and operating costs if the exposed hygiene method exposed is compared with known installations of modified atmosphere, pulsed light, irradiation, ultra high pressure and cold room.
  • the invention constitutes an alternative for streamlining and saving investment costs. Since the process can be mobile, it can be implemented near the production sites. It is recognized that growers suffer significant post-harvest losses due to the rapid development of contaminants and toxic products which spoil the produce and make it unsuitable for the market. It is recognized that the wash water used by growers does not always meet safety standards and that it is an important agent of pathogenic contamination and poisoning. It is recognized that the bacteriostatic application of cold slows cell division, but does not eliminate bacteria, that frozen bacteria returned to room temperature grow faster.
  • the invention brings a new dimension to the quality and safety of food and constitutes progress through an economically accessible process cost.
  • the economic advantage obtained by the invention relates to the application of a decontamination process by water nebulization and, at the same time, by turbulence and pressurization of the treatment chamber contributing to a significant volumetric reduction of the water to treat (1 1 / H per m3), which itself results in an advantageous dimensioning of the power of the hydrological oxidant generator and, consequently, on the favorable cost factors of manufacture and operation.
  • the cell lends itself as a sanitized chamber placed in a specific atmosphere for packaging operations, for hygienic interventions for veterinary operative treatments.
  • the cell In terms of personal safety, it is specified that no human intervention is necessary inside the room during the treatment phases and that this constitutes an innovative contribution in matters of close hygiene.
  • the present invention also relates to the characteristics of a device which will emerge during the description which follows, and which should be considered in isolation or according to all their possible technical combinations.
  • Figure 1 shows the installation of the sanitizing cell and the detailed organization of its components.
  • Figure 2 relates to an execution view of the assembly in the form of a cabinet, for application in catering or storage of market garden products.
  • FIG. 3 relates to a view execution of the assembly in single-cell form, for rural production application and processing of collections
  • FIG. 4 represents an execution view of the assembly in the form of a cell, with feeding system with belt conveyor.
  • FIG. 5 represents a view of the whole with the juxtaposition of several cells, for parallel applications and volume processing.
  • FIG. 6 represents the organization of the components in the form of a mobile kit that can be integrated into an existing room.
  • Fig. 7 specifies the specific installation of the sanitization cell with the detailed mechanisms for exposure to treatment and continuous vectorization of the products to be treated.
  • the operation specific to the invention is described below with the aid of the table and the references of FIG. 1.
  • the raw or cut fresh products (vegetables, fruits or others) intended to be decontaminated are placed in the cell. sanitization 1, and more specifically in the treatment chamber 2.
  • the treatment chamber is designed in a confined form, coated with a protection or a waterproof membrane 3 provided with sealed doors 4 and placed under a controlled atmosphere.
  • the equipment for the production of air and water flows are grouped together in a compact technical module 5 fixed or mobile according to the chosen embodiment, grouping together a treatment chamber 2 of the confined type and a waterproof membrane 3.
  • the interior air volume of the treatment chamber 2 is continuously filtered by a particulate filter 17 and sanitized by irradiation produced by an aeraulic germicidal ray generator 19 at two wavelengths.
  • the atmosphere of the treatment chamber 2 is put under positive pressure relative to the pressure of the outside air of the cabin.
  • This pressure increase is obtained by suction, by means of an axial turbine 14, of a necessary volume of outside air and sufficient.
  • the pressurization of the treatment chamber 2 and its setting in aeraulic turbulence are obtained by an axial turbulence turbine 16 which recycles the aeraulic fluid by an aeraulic suction recycling outlet 18 and eliminates the flying particles.
  • the internal atmospheric pressure setting parameters of the treatment chamber 2 are managed by an aeraulic regulation 15 comprising a flow meter, a pressure switch and a solenoid valve.
  • the content (fruit, vegetables, packaging) of the treatment chamber 2 is brought into contact with a highly germicidal oxidizing agent produced by an oxidizing agent generator (OH negative free radicals) 11.
  • OH negative free radicals oxidizing agent generator
  • the free radicals are, by connecting tubes 9, directly injected into a water treatment tank 6 in order to eliminate the pathogens and to saturate the aqueous solution of OH- radicals.
  • the water is previously cooled to a positive temperature of 5 to 10 ° by a cooling exchanger 7 connected to a cold generator 8, in order to obtain an aqueous product at low temperature.
  • the oxidizing fluid is nebulized by a pressure circulation pump 12 in the chamber by a vaporization system obtained through the nebulization heads (micro nozzles) 10 placed around the periphery of the treatment chamber 2.
  • the pressure nebulization obtained from the water treatment tank 6 causes a depression of the order of 1 At. (maximum at 25 ° C outside temperature) which is compensated by the axial pressure turbine 14 controlled by a pressure sensor device 21 outdoor atmospheric.
  • the parameters of the microbiological inactivation times correspond to a time or a volume determined by the aqueous regulation 13 comprising a flow meter and a pressure switch.
  • the technical diffusion devices 6-7-8-9-10 can be used for the diffusion, in the treatment chamber 2, of any type of aqueous or ahuilic, oxidizing products of the ionic, gaseous or chemical type.
  • the device according to the invention comprises a control panel 20, an aeraulic regulation 15, a regulation of the water flow 13 and an external atmospheric sensor 21, for controlling the microbiological inactivation treatment cycle (time and flow rates) and the maintenance of the cell jointly in modified atmosphere and in turbulence.
  • This installation allows the production in combination of a highly germicidal ion chain and to expose the content jointly to two sources effective (air and water) for disinfecting pathogenic germs, toxins or surface molds and eliminating the risks of recontamination by sporulation.
  • the operations inside the treatment chamber (cell) are carried out without human intervention and the treatment cycles are managed and controlled from a control and regulation table 20 fixed on the compact technical module 4
  • the individual and independent action is allowed, for example for the purification of polluted water and more advantageously for maintaining the contents of the chamber under modified atmosphere for various drying, storage, preservation or packaging operations.
  • the method advantageously applies to the treatment of grain products or cut products through the continuous mechanized introduction system (FIG. 7), by means of one or more spiral conveyors 19 which produce an effect of turning and 360 ° exposure of the X surfaces to be treated.
  • the system is particularized, at its entry by a loading chute, in the center by a confined treatment space set in turbulence 16 according to the stated principles, conveying at the exit of the operating cycle via an unloading chute.
  • the subject of the invention relates to a close hygiene process and a device comprising a low-temperature asepticization cell (athermic), integrating a systemic nanotechnology process, in a confined room, of limited volume, in atmosphere modified and in turbulent atmosphere; which aims at the rapid destruction of pathogenic germs, molds, spores or toxic contaminants, based on the direct, simultaneous and combined reaction, of oxidizing agents of water fluids (water) and aeraulic fluids (air), applying for food safety to food safety treatments by contact with surfaces, in particular foodstuffs food including fresh products (fruits and vegetables), processed raw or cooked, food products before or after freezing, or other surfaces and components, such as packaging, requiring a health treatment.
  • athermic low-temperature asepticization cell
  • This biological process of inactivation of micro-organisms and pollutants prolongs the freshness of food products by preserving them by sanitization their organoleptic and nutritive properties. This process reduces reaction times and replaces chemical disinfectants in the class of fungicides and microbicides, including chlorine compounds, and is an alternative to ionization by irradiation.
  • Raw or cut fresh products (vegetables, fruit or other) intended to be decontaminated are placed in the aseptic cell 1 and more precisely in the treatment chamber 2
  • the treatment chamber is designed in a confined form, coated with a protection or a waterproof membrane 3 provided with waterproof doors 4 and turbulence under a controlled atmosphere.
  • the equipment for the production of germicidal air and water flows is grouped together in a compact technical module 5 fixed or mobile depending on the execution chosen.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention concerns a fast systemic method for low-temperature (athermal) sanitizing in confined chamber, under modified atmosphere, in turbulent conditions, by combined production of a highly germicidal ionic chain acting simultaneously on the hydric flux (water) and the aeraulic flux (air), operating under controlled temperature, for killing pathogenic germs and toxins.

Description

PROCEDE SYSTEMIQUE D'HYGIENE RAPPROCHEE ET DISPOSITIF SYSTEMIC CLOSE HYGIENE METHOD AND DEVICE
AVEC CELLULE D' ASEPTISATION A BASSE TEMPERATUREWITH LOW TEMPERATURE ASEPTISATION CELL
NOTAMMENT POUR DENREES ALIMENTAIRESESPECIALLY FOR FOODSTUFFS
La présente invention concerne un procédé et un dispositif dans le domaine de l'hygiène et de la sécurité alimentaire.The present invention relates to a method and a device in the field of hygiene and food safety.
L'objet de l'invention concerne un procédé d'hygiène rapprochée et un dispositif comportant une cellule d' aseptisation à basse température (athermique) , intégrant un procédé systémique à nanotechnologie, en chambre confinée, de volume restreint, en atmosphère modifiée et en ambiance turbulente, qui a pour but la destruction rapide des germes pathogènes, des moisissures, de spores ou des contaminants toxiques, basé sur la réaction directe, simultanée et combinée, d'agents oxydants des fluides hydriques ( eau ) et aérauliques (air), s' appliquant pour la sécurité alimentaire aux traitements de salubrité par contact des surfaces, à savoir en particulier des denrées alimentaires dont les produits frais (fruits et végétaux) , transformés, crus ou cuits, des produits alimentaires avant ou après congélation, ou autres surfaces et composants nécessitant un traitement de salubrité. Ce procédé biologique d' inactivation des micro-organismes et des polluants prolonge la fraîcheur des produits alimentaires en leur conservant, par aseptisation, leurs propriétés organoleptiques et nutritives. Ce procédé réduit les temps de réaction et se substitue aux désinfectants chimiques de la classe des fongicides et des microbicides, incluant les composés chlorés, et constitue une alternative à l'ionisation par irradiation.The object of the invention relates to a close hygiene process and a device comprising a low-temperature (athermic) asepticization cell, integrating a systemic nanotechnology process, in a confined room, of limited volume, in a modified atmosphere and in turbulent atmosphere, which aims at the rapid destruction of pathogenic germs, molds, spores or toxic contaminants, based on the direct, simultaneous and combined reaction, of oxidizing agents of hydric fluids (water) and aeraulic fluids (air), applying for food safety to healthfulness treatments by contact with surfaces, namely in particular foodstuffs including fresh products (fruits and vegetables), processed, raw or cooked, food products before or after freezing, or other surfaces and components requiring sanitation. This biological process of inactivation of microorganisms and pollutants prolongs the freshness of food products by preserving them, by aseptization, their organoleptic and nutritive properties. This process reduces reaction times and replaces chemical disinfectants from the class of fungicides and microbicides, including chlorine compounds, and is an alternative to ionization by irradiation.
Concernant l'état de la technique des procédés liés à l'hygiène et la sécurité alimentaire, on considère, jusqu'à ce jour, que les techniques les plus conventionnelles de conservation des aliments sont celles de la pasteurisation et de la stérilisation, dont le but est la destruction ou l ' inactivation irréversible de tout micro-organisme. Ces procédés thermiques nécessitent l'emploi d'étuves, d'autoclaves ou de fours avec des températures supérieures à 121° et des durées de temps jusqu'à une heure. De nouvelles techniques de conservation athermique sont apparues, à savoir : la lumière puisée, les champs magnétiques puisés et les champs électriques puisés. Le principe de ces traitements varie grandement d'un procédé à l'autre, mais leur dénominateur commun a pour objectif d'obtenir une réduction rapide des germes à des températures modérées.Regarding the state of the art of processes related to hygiene and food safety, it is considered, to date, that the most conventional techniques of food preservation are those of pasteurization and sterilization, including goal is the destruction or irreversible inactivation of any microorganism. These thermal processes require the use of ovens, autoclaves or ovens with temperatures above 121 ° and durations of time up to one hour. New athermal conservation techniques have appeared, namely: pulsed light, pulsed magnetic fields and pulsed electric fields. The principle of these treatments varies greatly from one process to another, but their common denominator is to obtain a rapid reduction of germs at moderate temperatures.
En matière de conservation alimentaire, on connaît, en particulier, le processus d'irradiation. La conservation par irradiation, aussi appelée ionisation, implique l'exposition des aliments à de l'énergie provenant de sources telles que les rayons gamma, les rayons X ou des faisceaux électroniques. Au cours de l'irradiation, les aliments ne sont pas chauffés, comme c'est le cas pour les micro-ondes. Une technique de hautes pressions hydrostatiques a été récemment appliquée pour réaliser la décontamination microbiologique d'aliments conditionnés en emballages souples, mais les installations sont rares en raison de leur coût élevé. En ce qui concerne la lyophilisation, il s'agit d'une méthode de dessiccation douce qui consiste à éliminer progressivement l'eau d'un produit préalablement congelé par passage à la phase vapeur (sublimation) .In terms of food preservation, we know, in particular, the irradiation process. Preservation by irradiation, also called ionization, involves exposing food to energy from sources such as gamma rays, X-rays, or electron beams. During irradiation, food is not heated, as is the case with microwaves. A high hydrostatic pressure technique has recently been applied to carry out microbiological decontamination of food packaged in flexible packaging, but installations are rare because of their high cost. Regarding freeze-drying, this is a gentle drying method which consists in gradually eliminating the water from a product previously frozen by passing to the vapor phase (sublimation).
En matière de traitement aéraulique, on connaît principalement les techniques de décontamination des flux d'air par dépoussiérage, filtration, associés à un procédé d'ultra violet ou de produits chimiques. On reconnaît que les aliments en contact avec l'air peuvent subir des détériorations physiques, enzymatiques, microbiologiques et biochimiques. Le conditionnement sous atmosphère modifiée (MAP) est un procédé qui consiste à emballer les denrées alimentaires avec un gaz ou un mélange gazeux présentant certaines propriétés protectrices et réactives (bactériostatique et fongistatique C02) . Dans le secteur de l'hygiène rapprochée, on connaît l'application des salles blanches dont la stérilité est obtenue par un flux laminaire qui protège l'introduction d'air contaminé et traite en permanence le contenu aéraulique de la pièce.In terms of ventilation treatment, the techniques for decontaminating air flows are known mainly by dusting, filtration, associated with an ultraviolet or chemical process. It is recognized that food in contact with air can undergo physical, enzymatic, microbiological and biochemical deterioration. Modified atmosphere packaging (MAP) is a process which consists of packaging foodstuffs with a gas or a gaseous mixture having certain protective and reactive properties (bacteriostatic and fungistatic C02). In the area of close hygiene, the application of clean rooms is known, the sterility of which is obtained by a laminar flow which protects the introduction of contaminated air and permanently processes the air contents of the room.
La limitation des attaques fongiques et bactériennes, en matière de traitement post récolte des fruits et légumes, se base encore principalement sur la technique de la fumigation au S02 (dioxyde de souffre) et l'utilisation d'eau de lavage avec concentration de chlore actif (eau de javel) ou de dioxyde de chlore. La thermo nébulisation est une variante qui associe les effets d'un flux d'air à grande vitesse et d'une température élevée, entraînant l'émission d'un brouillard fin de microparticules de produits biocides. II est à relever qu'au titre du règlement européen 2002/2003, l'utilisation de l ' hypochlorite de sodium et du chlore sera interdit au contact des aliments en 2006 dans tous les pays de l'Union Européenne, notamment pour les produits de la IVème gamme.The limitation of fungal and bacterial attacks, in terms of post-harvest treatment of fruits and vegetables, is still mainly based on the S02 fuming technique (sulfur dioxide) and the use of washing water with active chlorine concentration. (bleach) or chlorine dioxide. Thermo nebulization is a variant which combines the effects of a high speed air flow and a high temperature, causing the emission of a fine mist of microparticles of biocidal products. It should be noted that under the European regulation 2002/2003, the use of sodium hypochlorite and chlorine will be prohibited in contact with food in 2006 in all countries of the European Union, in particular for products of the 4th range.
On reconnaît, parmi les technologies de traitement post récolte de conservation, l'importance de la réfrigération et de la congélation. Les systèmes les plus avancés de refroidissement par air puisé utilisent de puissants ventilateurs pour souffler de l'air réfrigéré. La plupart des procédés exigent des temps de réaction longs avant d'obtenir l'effet d' inactivation des polluants bactériens.The importance of refrigeration and freezing is recognized among postharvest conservation processing technologies. The most advanced forced air cooling systems use powerful fans to blow refrigerated air. Most methods require long reaction times before obtaining the inactivation effect of bacterial pollutants.
Des études et recherches sont en cours concernant l'oxydation par l'ozone 03 (aq) . Les procédés dits d'oxydation avancés (POA) permettent la dégradation totale (minéralisation) en milieu aqueux des molécules organiques toxiques pour l'homme et pour l'environnement. On connaît en particulier les effets de l'ozonation dans le traitement des eaux avec des traitements de 5 à 10 mg par m3. (Evaluation of ozone for airborne and Surface disinfection - Campden & Chloreywood food Research Association Group) . La pollution engendrée par les composés organiques a entraîné le développement de recherches sur les Procédés d'Oxydation Avancés (AOP : Advanced Oxydation Process) . Les AOP comprennent des procédés où il y a association d'un oxydant et d'une irradiation (H2O2/UV, UV/O3, O3/UV/H2O2), mais aussi des procédés d'irradiation dans l'ultraviolet du vide (V-UV), avec des longueurs d'ondes inférieures à 200 nm. Parmi les AOP, on compte également la photo-catalyse, qui associe le rayonnement UV visible et un photo-catalyseur, généralement un semi-conducteur. Le plus utilisé est le TiO2 en raison de ses propriétés oxydantes et réductrices et de sa totale innocuité. Les études des Procédés avancés d'oxydation générant des radicaux hydroxyles sont menées par différentes universités et centres de recherche dont, en Suisse, EAWAG. Elles sont principalement orientées vers le traitement de l'eau :Studies and research are in progress concerning the oxidation by ozone 03 (aq). The so-called advanced oxidation processes (POA) allow the total degradation (mineralization) in aqueous medium of organic molecules toxic to humans and the environment. We know in particular the effects of ozonation in water treatment with treatments of 5 to 10 mg per m3. (Evaluation of ozone for airborne and Surface disinfection - Campden & Chloreywood food Research Association Group). The pollution caused by organic compounds has led to the development of research on Advanced Oxidation Process (AOP). PDOs include processes where there is a combination of an oxidant and irradiation (H2O2 / UV, UV / O3, O3 / UV / H2O2), but also processes of irradiation in the ultraviolet vacuum (V -UV), with wavelengths less than 200 nm. Among the PDOs, there is also photo-catalysis, which combines visible UV radiation and a photo-catalyst, generally a semiconductor. The most used is the TiO2 due to its oxidizing and reducing properties and its total safety. Studies of advanced oxidation processes generating hydroxyl radicals are carried out by various universities and research centers including, in Switzerland, EAWAG. They are mainly oriented towards water treatment:
- Procédés H2O2/UV, O3/H2O2 et 03/UV- H2O2 / UV, O3 / H2O2 and 03 / UV processes
- Procédés Fenton et Photo-Fenton,- Fenton and Photo-Fenton processes,
- Procédé Ti02/UV avec ou sans H2O2- Ti02 / UV process with or without H2O2
Les mises au point de sécurité alimentaire, les plus récentes, concernent l'emploi d'un système lactoperoxydase comme auxiliaire technologique pour le traitement des salades (IVème gamme) . Le principe consiste en la formation d'ions isothiocyanate (OSCN-) action antimicrobienne, produits par passage d'une eau enrichie en thiocyanate de potassium et en peroxyde d'hydrogène sur un réacteur contenant de la lactoperoxydase fixée sur un support (particules d'argile) . Dans le domaine des applications en milieux hospitaliers, une solution de stérilisation par l'ozone a été conçue pour la stérilisation des instruments chirurgicaux (TS03) et homologuée par la Food and Drug Administration des Etats-Unis d'Amérique.The most recent food safety developments concern the use of a lactoperoxidase system as a technological aid for the treatment of salads (4th range). The principle consists in the formation of isothiocyanate ions (OSCN-) antimicrobial action, produced by the passage of water enriched with potassium thiocyanate and hydrogen peroxide over a reactor containing lactoperoxidase fixed on a support (particles of clay). In the field of applications in hospitals, an ozone sterilization solution has been designed for the sterilization of surgical instruments (TS03) and approved by the Food and Drug Administration of the United States of America.
On reconnaît par ailleurs des utilisations de mise en turbulence dans les procédés applicables à l'humidification afin d'obtenir une vapeur constituée de très fines gouttelettes. On peut faire mention de diverses demandes de brevets de nettoyages antiseptiques destinés aux produits agricoles, utilisant des concentrations élevées d'ozone, de fluides oxydants ou de solutions aqueuses pulvérisées dans une chambre. On connaît les brevets WO 2004010798 (nettoyage antiseptique) , WO03034831 (élimination d'agents pathogènes), WO 03017773 (conservation des produits) , WO02071852 (dispositif de stockage) ,There are also recognized uses of turbulence in the processes applicable to humidification in order to obtain a vapor made up of very fine droplets. Mention may be made of various patent applications for antiseptic cleanings intended for agricultural products, using high concentrations of ozone, oxidizing fluids or aqueous solutions sprayed in a chamber. We know the patents WO 2004010798 (antiseptic cleaning), WO03034831 (elimination pathogens), WO 03017773 (product preservation), WO02071852 (storage device),
EP1254600 (procédé de conservation) , WO0238467EP1254600 (preservation method), WO0238467
(fongicide dans chambre à atmosphère contrôlée) , EP136940 (système d'utilisation d'agents microbicides) EP1388290 (chambre à température contrôlée) .(fungicide in a controlled atmosphere chamber), EP136940 (system for using microbicides) EP1388290 (temperature controlled chamber).
D'autres brevets de l'art antérieur peuvent également être cités, comme par exemple :Other patents of the prior art can also be cited, such as for example:
Le brevet EP0341069 s'applique à une méthode générale de stérilisation, en particulier pour les emballages. Elle utilise la source UV en tant que source directe de désinfection des micro-organismes en utilisant la décomposition de l'ozone par l'irradiation pour former un oxygène radical. L'invention se différencie par une systémique caractérisée par une séparation du traitement hydrique et aéraulique, dont une capacité de haute concentration de l'oxydant 03 dans le fluide hydrique, avant une libération germicide dans une phase indirecte sous pression, dans une phase turbulente de nature Lagrangienne et pressurisation de la chambre de traitement permettant une optimalisation de l'effet de désinfection sur les surfaces, une réduction importante des puissances des sources oxydantes à mettre en œuvre et du coût de mise en œuvre du procédé.Patent EP0341069 applies to a general method of sterilization, in particular for packaging. It uses the UV source as a direct source of disinfection of microorganisms by using the decomposition of ozone by irradiation to form radical oxygen. The invention is differentiated by a systemic characterized by a separation of the water and aeraulic treatment, including a high concentration capacity of the oxidant 03 in the water fluid, before a germicidal release in an indirect phase under pressure, in a turbulent phase of Lagrangian nature and pressurization of the treatment chamber allowing an optimization of the disinfection effect on the surfaces, a significant reduction in the powers of the oxidizing sources to be implemented and the cost of implementing the process.
La demande de brevet US 2004/0231696 expose un appareil comprenant une chambre à double compartiment pour l'élimination des agents pathogènes et toxiques des surfaces par principe direct de réaction photochimique ou ozone, système concernant exclusivement le traitement aéraulique et sa filtration. Tel que mentionné pour le Brevet EP 0341069, l'invention se différencie par un système hydrique et aéraulique dans un ensemble monocellulaire caractérisé par une pression Pa supérieure à la pression atmosphérique extérieure et turbulence.Patent application US 2004/0231696 discloses an apparatus comprising a double compartment chamber for the elimination of pathogenic and toxic agents from surfaces by direct principle of photochemical reaction or ozone, system relating exclusively to the aeraulic treatment and its filtration. As mentioned for Patent EP 0341069, the invention is differentiated by a water and aeraulic system in a single-cell assembly characterized by a pressure Pa greater than the external atmospheric pressure and turbulence.
La demande de brevet internationale WO 03/080127 expose une méthode d' atomisation par buses d'un agent anti bactérien liquide chimique dans une chambre, applicable aux produits alimentaires frais. L'invention se différencie par son propre système de production d'oxydation, qui ne laisse aucune trace chimique et aucun résidu toxique sur les aliments traités, car le résidu du fluide germicide se transforme en oxygène.International patent application WO 03/080127 describes a method of atomizing by nozzles an anti-bacterial chemical liquid agent in a chamber, applicable to fresh food products. The invention is differentiated by its own oxidation production system, which leaves no chemical trace and no toxic residue on the treated food, because the residue of the germicidal fluid turns into oxygen.
Le brevet GB 444007 s'applique à l'entreposage de produits alimentaires, papier, tabac durant leur entreposage pour les protéger contre une détérioration par bactérie en utilisant la vaporisation d'une solution aqueuse à teneur de sels minéraux (Nacl) dans une chambre froide négatif incluant une ionisation de l'air par UV. Cette invention se différencie par sa capacité d'inoculation d' aseptisation sans modification des propriétés organoleptiques et de se substituer aux désinfectants chimiques, y compris les composés eau à forte teneur en sodium qui sont interdits au titre du règlement européen 2002/2003, en particulier pour les produits alimentaires frais transformés (IVème gamme). L'invention selon avantage particulier permet une conservation à température positive, sachant qu'une température négative induit des effets secondaires dommageables sur les produits tels que fruits et légumes.Patent GB 444007 applies to the storage of food products, paper, tobacco during their storage to protect them against deterioration by bacteria by using the spraying of an aqueous solution containing mineral salts (Nacl) in a cold room. negative including ionization of air by UV. This invention is distinguished by its ability to inoculate asepticization without modifying the organoleptic properties and to replace chemical disinfectants, including water compounds with high sodium content which are prohibited under European regulation 2002/2003, in particular for fresh processed food products (4th range). The invention according to a particular advantage allows storage at positive temperature, knowing that a temperature negative induces harmful side effects on products such as fruits and vegetables.
La demande de brevet internationale WO 99/20129 concerne un système complet de désinfection pour produits animaux par exposition d'un gaz issu d'une solution aqueuse à haute teneur de sel (sodium) , soumise à un dispositif d' électrolyse . Ce système nécessite, pour son process, un container de lavage, un local supplémentaire de traitement et un troisième local pour le conditionnement. Ce brevet constitue une variante du brevet WO 444047. L' invention se différencie par un procédé dans une chambre monocellulaire, par l'utilisation d'une eau de service pure sans caractéristique particulière ni indice PH, le traitement d'oxydation n'induit aucune transformation de goût, de nature ou de couleur des aliments traités, ni résidus.International patent application WO 99/20129 relates to a complete disinfection system for animal products by exposure of a gas from an aqueous solution with a high salt (sodium) content, subjected to an electrolysis device. This system requires, for its process, a washing container, an additional treatment room and a third room for packaging. This patent constitutes a variant of patent WO 444047. The invention is differentiated by a process in a single-cell chamber, by the use of pure service water without any particular characteristic or PH index, the oxidation treatment does not induce any transformation of taste, nature or color of the treated food, nor residues.
La demande de brevet US 2004/0156959 est relative à un module de tunnel ajustable et assemblable et comprenant un équipement de radiation UV pour produire de l'ozone, hydroperoxides et hydroxyles radicaux aux objectifs d' aseptisation d'aliments. L'invention se différencie par la forme confinée et au volume prédéterminé de la chambre de traitement, par son système dual de désinfection par un fluide hydrique oxydant et aéraulique, complété par un dispositif d'atmosphère contrôlé, en turbulence. Ces paramètres ne sont pas reproduits par la demande US 2004/0156959 et le principe inventif de juxtaposition des chambres pour l'exposition directe des aliments n'est pas de nature tunnel continu. Le brevet FR 1524290 concerne un traitement par affinage et séchage de produits d'origine animale ou végétale dans une enceinte. Le processus a pour but l'augmentation de l'humidité par un produit liquide combiné avec une circulation intensive d'un gaz à vitesse comprise entre 1 et 5 milli secondes, le gaz circulant sous forme d' un circuit primaire et d' un circuit secondaire par des ventilateurs du type directionnels. Tel que dans sa description, le traitement ne comporte aucun traitement d'oxydation dual aqueux ou aéraulique ayant capacité oxydante. Le système de ventilation à flux continu est très différent des moyens mis en œuvre et décrits dans l'invention. L'invention s'appuie sur la pressurisation et la régulation de la mise en turbulence, sous forme chaotique et lagrangienne, du volume de la chambre de traitement, avec capacité de régularisation et d' optimalisation de la force appliquée à l'écoulement des fluides, à leur introduction (positive) ou à leur écoulement (négatif) .Patent application US 2004/0156959 relates to an adjustable and assemblable tunnel module and comprising UV radiation equipment for producing ozone, hydroperoxides and radical hydroxyls for the purposes of sanitizing food. The invention is distinguished by the confined shape and at the predetermined volume of the treatment chamber, by its dual system of disinfection by an oxidizing and aeraulic water fluid, supplemented by a device of controlled atmosphere, in turbulence. These parameters are not reproduced by application US 2004/0156959 and the inventive principle of juxtaposition of the chambers for the direct exposure of food is not of a continuous tunnel nature. The patent FR 1524290 relates to a treatment by refining and drying of products of animal or vegetable origin in an enclosure. The aim of the process is to increase the humidity by a liquid product combined with an intensive circulation of a gas at a speed of between 1 and 5 milli seconds, the gas circulating in the form of a primary circuit and a circuit secondary by directional fans. As in its description, the treatment does not include any dual aqueous or aeraulic oxidation treatment having oxidizing capacity. The continuous flow ventilation system is very different from the means used and described in the invention. The invention is based on the pressurization and the regulation of the turbulence setting, in chaotic and lagrangian form, of the volume of the treatment chamber, with capacity for regulating and optimizing the force applied to the flow of fluids. , their introduction (positive) or their flow (negative).
La demande de brevet EP 1483972Al concerne un procédé de préservation de la qualité de produits agricoles, tels que fruits, légumes, fleurs et plantes, dans une enceinte close dans une atmosphère gazeuse selon un régime turbulent d'écoulement. Le procédé s'appuie sur l'exposition de l'air en régime turbulent à un processus d'oxydation photo catalytique utilisant le rayon de lampes UV. La libération d'ozone s'effectue en tant que corps chimique simple aéraulique, sans capacité d'oxydation directe sur les surfaces, et l'exposition est conditionnée par un passage forcé d'écoulement de l'air à travers des moyens d'obstructions. La source de froid comprise entre 0 et 15° est ajustée en fonction du mûrissement du fruit ou légume. L'invention s'appuie sur une régularisation du froid positif entre 7° et 15°, dans une chambre pressurisée et turbulente comme des éléments communs d'efficacité du procédé d'oxydation, sachant que la solubilité des molécules dans l'eau (électron 03) et l'efficacité de leur dépolarisation lors de la vaporisation sont fonction de la température ambiante.Patent application EP 1483972Al relates to a process for preserving the quality of agricultural products, such as fruits, vegetables, flowers and plants, in a closed enclosure in a gaseous atmosphere according to a turbulent flow regime. The process relies on the exposure of air in turbulent regime to a photo catalytic oxidation process using the ray of UV lamps. The release of ozone takes place as a simple aeraulic chemical body, without direct oxidation capacity on the surfaces, and the exposure is conditioned by a forced passage of air flow through means obstructions. The cold source between 0 and 15 ° is adjusted according to the ripening of the fruit or vegetable. The invention is based on a regularization of the positive cold between 7 ° and 15 °, in a pressurized and turbulent chamber as common elements of efficiency of the oxidation process, knowing that the solubility of the molecules in water (electron 03) and the effectiveness of their depolarization during vaporization are a function of the ambient temperature.
La demande de brevet internationale WO 02/05665 utilise un fluide d'oxygène gazeux à radicaux oxydants, type ozone, dans une proportion de 50 % et max 5% du poids pour la réduction et l'élimination de substances chimiques toxiques ou autre composants tels que micro-organismes sur des organismes avant la congélation. Ce procédé s'appuie sur les principes de la réactivité de l'oxygène par dépolarisation de la molécule 02 et sa transformation en 0° ou 0H° radical. Il met en œuvre une installation résistant à des pressions de 200 mbar à 400 mbar. On reconnaît à l'oxygène des risques d'inflammation et d'explosion qui nécessitent des mesures strictes de sécurité et qui sont contraire au principe de l'invention. L'exposition comme définie en variante dans une concentration hydrique pendant 12 à 14 minutes est sans effet tenant compte de l'instabilité de la molécule. L'invention possède des caractéristiques identiques d'application de traitement des surfaces, elle se différencie par une application des procédés d' oxydation avancée hydrique et aéraulique par catalysation de la molécule 03 en ions OH négatif, d'une pressurisation de la cellule de traitement dans les limites de 400 Pa en turbulence, de manière à obtenir une totale diffusion de l'oxydant dans un temps d'efficacité de 2 à 4 minutes. L'invention est perfectionnée par système de vectorisation par un arbre spirale rotatif permettant l'exposition indispensable au fluide hydrique de la surface totale et des substances comme graines, semences ou produits dont désignés dans la demande de brevet WO 02/05665.International patent application WO 02/05665 uses a gaseous oxygen fluid with oxidizing radicals, ozone type, in a proportion of 50% and max 5% by weight for the reduction and elimination of toxic chemical substances or other components such as microorganisms on organisms before freezing. This process is based on the principles of reactivity of oxygen by depolarization of the molecule 02 and its transformation into 0 ° or 0H ° radical. It implements an installation resistant to pressures from 200 mbar to 400 mbar. Oxygen risks of ignition and explosion are recognized which require strict safety measures and which are contrary to the principle of the invention. The exposure as defined as a variant in a water concentration for 12 to 14 minutes has no effect taking into account the instability of the molecule. The invention has identical characteristics of surface treatment application, it is differentiated by an application of the water and aeraulic oxidation processes by catalyzing the molecule 03 into negative OH ions, of a pressurization of the cell treatment within the limits of 400 Pa in turbulence, so as to obtain a total diffusion of the oxidant in an effective time of 2 to 4 minutes. The invention is perfected by vectoring system by a rotating spiral shaft allowing the essential exposure to water fluid of the total surface and of substances such as seeds, seeds or products of which designated in patent application WO 02/05665.
L'invention se différencie de l'art antérieur qui vient d' être cité par le fait qu' elle comprend une cellule de traitement pour l'obtention d'un procédé systémique d' aseptisation à nano technologie, utilisant une forte concentration d'oxydants radicaux libres OH négatif, en chambre confinée, sous atmosphère modifiée, placée en turbulence. L'invention aboutit, selon ce mode, à un processus de désinfection des surfaces des denrées et de maîtrise de la qualité de l'air et de l'eau dans un volume restreint, dans des temps de réactions très rapides, même dans des conditions bactéricides et virulicides (pour OH : 0,3 à 05 mg/1 pendant quatre minutes en comparaison du Chlore : 0.1 àThe invention differs from the prior art which has just been cited in that it comprises a treatment cell for obtaining a systemic sanitization process using nanotechnology, using a high concentration of oxidants negative OH free radicals, in a confined room, in a modified atmosphere, placed in turbulence. The invention results, according to this mode, in a process of disinfection of the surfaces of the foodstuffs and control of the air and water quality in a limited volume, in very rapid reaction times, even under conditions bactericides and virulicides (for OH: 0.3 to 05 mg / 1 for four minutes compared to Chlorine: 0.1 to
0.2 mg/1 pendant 30 à 45 minutes ou du Bioxyde de chlore 0.1 à 0,2 mg/1 pendant 30 minutes).0.2 mg / 1 for 30 to 45 minutes or Chlorine Dioxide 0.1 to 0.2 mg / 1 for 30 minutes).
L'invention s'applique par exemple à la production végétale (vivrière) pour l'élimination des microorganismes et agents contaminants induisant les pourrissements et moisissures qui attaquent les produits collectés, à savoir pour les plus connus : pourriture alternarienne noire, pourriture noire, pourriture molle sur produit frais, moisissure blanche, tache brune, moisissure grise, moisissure bleue, moisissure noire, pourriture basale fusarienne, pourriture fusarienne, gangrène et listériose.The invention applies for example to plant production (food) for the elimination of microorganisms and contaminating agents inducing rot and mold which attack the products collected, namely for the best known: black rot rot, black rot, rot soft on fresh product, white mold, brown stain, gray mold, blue mold, black mold, fusarium basal rot, fusarium rot, gangrene and listeriosis.
L'invention a également pour objet de s'appliquer au secteur de la restauration collective ou la distribution après la préparation des produits crus ou râpés, cuits et prêts à la consommation, pâtes et riz, poissons en filets, viandes, comme solution à la prévention des risques de toxico infections collectives T. I. A. C (toxico infection alimentaire collective) par contamination microbienne et sporisation - germes aérobies - salmonellose - listériose - botulisme contamination chimique - E. CoIi Ddt - pesticides - Mercure - Dioxine -Toxines naturelles - Moisissures et levures.The invention also aims to apply to the sector of collective catering or distribution after the preparation of raw or grated products, cooked and ready for consumption, pasta and rice, fish fillets, meats, as a solution to the prevention of the risks of collective toxic infections TIA C (collective food toxic infection) by microbial contamination and sporization - aerobic germs - salmonellosis - listeriosis - botulism chemical contamination - E. CoIi Ddt - pesticides - Mercury - Dioxin - Natural toxins - Yeasts and molds.
Selon un mode qui lui est particulier, l'invention constitue une solution bioécologique> non toxique, ne produisant aucun dérivé indésirable car le résidu du flux germicide se transforme en oxygène. L'application du procédé est sans conséquence pour la santé humaine et sans modification de la qualité des produits ni de leur appétence et propriétés organoleptiques . Par rapport aux procédés connus, il réduit les temps de réaction et se substitue aux désinfectants chimiques de la classe des fongicides et des microbicides, incluant les composés chlorés. Il est une alternative au procédé d'ionisation par irradiation.According to a mode which is particular to it, the invention constitutes a bioecological> non-toxic solution, producing no undesirable derivative because the residue of the germicidal flow is transformed into oxygen. The application of the process is without consequence for human health and without modification of the quality of the products nor their palatability and organoleptic properties. Compared to known methods, it reduces reaction times and replaces chemical disinfectants from the class of fungicides and microbicides, including chlorine compounds. It is an alternative to the irradiation ionization process.
Pour atteindre ces résultats, le principe de fonctionnement de l'invention s'appuie sur la mise en œuvre d'un process systémique rapide de désinfection à basse température (athermique) en chambre confinée, sous atmosphère modifiée, mise en turbulence, par la production en combinaison d'une chaîne ionique hautement germicide agissant simultanément sur les flux hydrique (eau) et aéraulique (air) , fonctionnant sous température contrôlée, pour la destruction de germes pathogènes et toxines.To achieve these results, the operating principle of the invention is based on the implementation of a rapid systemic disinfection process at low temperature (athermic) in a confined room, in a modified atmosphere, put into turbulence, by production in combination with an ionic chain highly germicidal acting simultaneously on water (water) and aeraulic (air) flows, operating under controlled temperature, for the destruction of pathogenic germs and toxins.
Le mode de réalisation comporte un principe de production gazeux catalysé dans l'eau refroidie à une température positive et d'un rayonnement ultra violet agissant sur l'air, le tout avec un effet d'oxydation électro-physique par génération d'ions négatifs OH-, succession d'échanges ioniques, de polarisation et de dépolarisation, le tout en turbulence.The embodiment comprises a principle of gaseous production catalyzed in water cooled to a positive temperature and of an ultra violet radiation acting on the air, all with an electro-physical oxidation effect by generation of negative ions. OH-, succession of ionic exchanges, polarization and depolarization, all in turbulence.
Selon un caractère inventif du procédé d' aseptisation par le mode de pressurisation de la chambre de traitement, les amplitudes ne sont pas constantes mais engendrent une turbulence d'ondes. Le résultat obtenu est une dispersion absolue des flux germicides aérauliques et hydrologiques, permettant de réaliser une économie de moyens de mise en œuvre. La mise en pressurisation de la chambre de traitement a pour effet de maintenir et aider la mise en turbulence. Le résultat est une réduction des temps opératoires et l'exclusion des risques d'intrusion de poussières et de repollution. On obtient de la sorte, et tout en gérant les paramètres (n° x à Z), une totale diffusion des produits oxydants agissant dans des limitées d'ambiance sous contrôle intégré. Ce principe est applicable à tout type de produits devant être introduit dans la chambre de traitement à la condition de reprise des données (n° x à Z) .According to an inventive character of the sanitization process by the pressurization mode of the treatment chamber, the amplitudes are not constant but generate a turbulence of waves. The result obtained is an absolute dispersion of the aerobic and hydrological germicidal flows, making it possible to save on implementation resources. The pressurization of the treatment chamber has the effect of maintaining and helping the turbulence. The result is a reduction in operating times and the exclusion of the risk of dust intrusion and re-pollution. In this way, and while managing the parameters (n ° x to Z), a total diffusion of the oxidizing products acting in limited atmospheres under integrated control is obtained. This principle is applicable to all types of products to be introduced into the processing chamber on the condition of data recovery (n ° x to Z).
Actuellement il est à considérer que les recherches sur l'utilisation de l'ultra violet et de l'ozone ont été principalement effectuées aux Etats Unis et au Canada. Le Journal of Food Science relève que l'exposition aux UV-C s'avère une approche très intéressante pour faciliter l'accès au marché et la distribution des fruits et légumes frais.Currently it should be considered that research on the use of ultra violet and ozone has been mainly carried out in the United States and Canada. The Journal of Food Science notes that exposure to UV-C is a very interesting approach to facilitate market access and the distribution of fresh fruits and vegetables.
Ce traitement ralentit le processus de mûrissementThis treatment slows down the ripening process
(fraises qui demeurent plus longtemps fermes.) A dose utile, on considère que les ultra-violets ont des effets bénéfiques. En finalité, l'utilisation de lumière non radioactive ne pose pas problème vis-à-vis des consommateurs .(strawberries that stay firm longer.) At a useful dose, ultraviolet rays are considered to have beneficial effects. Ultimately, the use of non-radioactive light does not pose a problem for consumers.
L' invention apporte une solution par la capacité de conditionnement aseptique des denrées fraîches ou transformées de la IVème gamme, susceptible d'augmenter considérablement la durée de conservation de diverses denrées sans recours aux installations frigorifiques, par exemple de congélation. Selon le mode de l'invention, on considère que soumettre les fruits et légumes frais au procédé d'hygiène rapprochée, tel que décrit, prolonge leur durée de vie d'un tiers. Le Centre de Recherches d'Horticulture Canadien a observé que les fraises fraîchement cueillies ont conservé leur fraîcheur pendant 14 à 15 jours environ. Il est reconnu que le traitement par installation de congélation entraîne des effets secondaires négatifs, tels que par exemple le brunissement des surfaces de fruits. Selon un avantage particulier de l' invention, le procédé reproduit les effets de transformation physiologique naturelle sous une forme systémique et concentrée dans 1' implémentation, sans risque d'altération ou d'effet secondaire.The invention provides a solution by the aseptic packaging capacity of fresh or processed foodstuffs of the 4th range, capable of considerably increasing the shelf life of various foodstuffs without recourse to refrigeration installations, for example freezing. According to the mode of the invention, it is considered that subjecting the fresh fruits and vegetables to the close hygiene process, as described, prolongs their shelf life by a third. The Canadian Horticultural Research Center observed that freshly picked strawberries kept their freshness for about 14 to 15 days. It is recognized that treatment with a freezer installation has negative side effects, such as browning of fruit surfaces for example. According to a particular advantage of the invention, the method reproduces the effects of natural physiological transformation in a systemic form and concentrated in one implementation, without risk of alteration or side effect.
Le fondement de l'invention est le résultat de l'application dérivée de la nanotechnologie et de la physique de la turbulence lagrangienne . Elle se base sur l'utilisation et l'organisation de composants découlant de l'état connu de la technique. L'application systémique et l'organisation de ces composants simultanés, synchronisés et contrôlés, sous forme d'un ensemble configuré constituent une modification importante par rapport aux techniques connues. Il s'agit d'une dimension innovatrice en matière de technique d'hygiène rapprochée à basse température (athermique) rapportée à la décontamination et préservation des collectes agricoles, des aliments frais, crus ou cuits et de produits alimentaires à congeler ou décongeler ainsi qu'aux opérations de conditionnement qui leur sont liées.The basis of the invention is the result of the application derived from nanotechnology and the physics of Lagrangian turbulence. It is based on the use and organization of components arising from the known state of the art. The systemic application and the organization of these simultaneous, synchronized and controlled components, in the form of a configured assembly constitute an important modification compared to known techniques. This is an innovative dimension in the area of low temperature (athermic) hygiene techniques related to the decontamination and preservation of agricultural crops, fresh, raw or cooked food and food products to be frozen or thawed as well as '' packaging operations related to them.
II résulte de l'invention des avantages sanitaires et économiques tels que :It results from the invention of health and economic advantages such as:
- élimination durable des bactéries et toxique y compris destruction des spores sur les surfaces alimentaires (germes aérobies, salmonelles, légionelloses, listérioses etc.).- sustainable elimination of bacteria and toxic including destruction of spores on food surfaces (aerobic germs, salmonella, legionellosis, listeriosis etc.).
- prolongement de la durée de vie des fruits et légumes et de leur conditionnement aseptique, y compris par extension des denrées en général (produits laitiers, poissons) ,- extending the shelf life of fruit and vegetables and their aseptic packaging, including by extending food in general (dairy products, fish),
- réduction des dangers chimiques et des risques biologiques pouvant induire des intoxications dans les produits frais, congelés ou cuits, réduction des pertes post récoltes pour les végétaux et fruits sensibles qui peuvent atteindre les 40 % à 60 % des récoltes,- reduction of chemical dangers and biological risks which can induce poisoning in fresh, frozen or cooked products, reduction of post-harvest losses for sensitive plants and fruits which can reach 40% to 60% of harvests,
Les produits aseptisés et refroidis à une température positive de 8° sont aptes à être mis sous conditionnement protégé et arriver au consommateur sans risque nouveau de pollution, - Le procédé ne modifie aucun des paramètres de qualité des produits, il prolonge la vie des produits et leur fraîcheur, maintient leur goût, toutes leurs qualités organoleptiques sans aucune altération. - Le procédé s'inscrit dans les mesures HACCP (Hazard Analysis and Critical Control Point) recommandées préconisées pour les aliments et aux moments du conditionnement ou de la transformation.The products sanitized and cooled to a positive temperature of 8 ° are suitable for being put in protected packaging and arriving at the consumer without new risk of pollution, - The process does not modify any of the product quality parameters, it prolongs the life of the products and their freshness, maintains their taste, all their organoleptic qualities without any alteration. - The process is part of the recommended HACCP (Hazard Analysis and Critical Control Point) measures recommended for food and at the time of packaging or processing.
- Les avantages de l'invention s'expriment en terme de profits de gestion durable et d'écologie :- The advantages of the invention are expressed in terms of sustainable management and ecological benefits:
- les maraîchers, les arboriculteurs et cultivateurs sont les bénéficiaires directs de l'amélioration de qualité provenant de la possibilité d'un meilleur mûrissement.- the market gardeners, the arboriculturalists and the cultivators are the direct beneficiaries of the improvement in quality resulting from the possibility of better ripening.
D' autres capacités sont applicables aux industries agro-alimentaires laitières et fromagères.Other capacities are applicable to the dairy and cheese agro-food industries.
- La diminution des pertes post-récolte se complète par une incidence de réduction du « gaspillage » des rejets de denrées en limite de conservation auprès des distributeurs. Ecologiquement , on évite l'emploi des produits chimiques conservateurs, bactéricides ou fongicides .- The reduction in post-harvest losses is complemented by an incidence of reduction of the “waste” of rejections of foodstuffs at the limit of conservation with distributors. Ecologically, we avoid the use of chemical preservatives, bactericides or fungicides.
II résulte du procédé de l'invention une économie de coûts d'installation et d'exploitation si le procédé d'hygiène rapprochée exposé est mis en comparaison aux installations connues d'atmosphère modifiée, de lumière puisée, d'irradiation, d'ultra haute pression et chambre froide. L'invention constitue une alternative de rationalisation et d'économie de coûts d'investissement. Le procédé pouvant être mobile, il peut être mis en place à proximité des lieux de production. II est reconnu que les cultivateurs subissent d' importantes pertes post-récoltes dues aux développements rapides de contaminants et produits toxiques qui altèrent les produits et les rendent impropres au marché. Il est reconnu que l'eau de lavage utilisée par les cultivateurs ne correspond pas toujours aux normes de salubrité et qu'elle est un agent important de contaminations pathogènes et d'intoxications. On reconnaît que l'application bactériostatique du froid ralentit la division cellulaire, mais n'élimine pas les bactéries, que les bactéries congelées replacées à température ambiante se développent de façon plus rapide.It results from the method of the invention a saving in installation and operating costs if the exposed hygiene method exposed is compared with known installations of modified atmosphere, pulsed light, irradiation, ultra high pressure and cold room. The invention constitutes an alternative for streamlining and saving investment costs. Since the process can be mobile, it can be implemented near the production sites. It is recognized that growers suffer significant post-harvest losses due to the rapid development of contaminants and toxic products which spoil the produce and make it unsuitable for the market. It is recognized that the wash water used by growers does not always meet safety standards and that it is an important agent of pathogenic contamination and poisoning. It is recognized that the bacteriostatic application of cold slows cell division, but does not eliminate bacteria, that frozen bacteria returned to room temperature grow faster.
L'invention apporte une nouvelle dimension à la qualité et à l'innocuité des aliments et constitue un progrès par un coût de procédé économiquement accessible. L'avantage économique obtenu par l'invention se rapporte à l'application d'un procédé de décontamination par nébulisation hydrique et, parallèlement, par mise en turbulence et pressurisation de la chambre de traitement contribuant à une réduction volumétrique importante de l'eau à traiter (1 1/H par m3) , qui se traduit elle-même par un dimensionnement avantageux de la puissance du générateur d'oxydant hydrologique et, en conséquence, sur les facteurs de coûts favorables de fabrication et d'exploitation.The invention brings a new dimension to the quality and safety of food and constitutes progress through an economically accessible process cost. The economic advantage obtained by the invention relates to the application of a decontamination process by water nebulization and, at the same time, by turbulence and pressurization of the treatment chamber contributing to a significant volumetric reduction of the water to treat (1 1 / H per m3), which itself results in an advantageous dimensioning of the power of the hydrological oxidant generator and, consequently, on the favorable cost factors of manufacture and operation.
Les avantages de l'invention s'expriment également par la caractéristique explicite d'utilisation séparée des générateurs d'oxydants hydriques et aérauliques.The advantages of the invention are also expressed by the explicit characteristic of separate use of the water and aeraulic oxidant generators.
Sous le mode de traitement aéraulique, la cellule se prête en tant que chambre aseptisée placée en atmosphère spécifique aux opérations de conditionnement, à des interventions d'hygiène pour des traitements opératoires vétérinaires . Sur le plan de la sécurité des personnes, il est précisé qu'aucune intervention humaine n'est nécessaire à l'intérieur de la chambre pendant les phases de traitement et que cela constitue un apport novateur en matière d'hygiène rapprochée .Under the aeraulic treatment mode, the cell lends itself as a sanitized chamber placed in a specific atmosphere for packaging operations, for hygienic interventions for veterinary operative treatments. In terms of personal safety, it is specified that no human intervention is necessary inside the room during the treatment phases and that this constitutes an innovative contribution in matters of close hygiene.
La présente invention concerne également les caractéristiques d'un dispositif qui ressortiront au cours de la description qui va suivre, et qui devront être considérées isolément ou selon toutes leurs combinaisons techniques possibles.The present invention also relates to the characteristics of a device which will emerge during the description which follows, and which should be considered in isolation or according to all their possible technical combinations.
Cette description donnée à titre d'exemple non limitatif, fera mieux comprendre comment l'invention peut être réalisée en référence aux dessins annexés sur lesquels :This description given by way of nonlimiting example will make it easier to understand how the invention can be produced with reference to the attached drawings in which:
La figure 1 précise l'installation de la cellule d' aseptisation et l'organisation détaillées de ses composants.Figure 1 shows the installation of the sanitizing cell and the detailed organization of its components.
La figure 2 se rapporte à une exécution de vue de l'ensemble sous forme d'armoire, pour application en restauration ou stockage de produits maraîchers .Figure 2 relates to an execution view of the assembly in the form of a cabinet, for application in catering or storage of market garden products.
La figure 3 se rapporte à une exécution de vue de l'ensemble sous forme monocellulaire, pour application de production rurale et traitement des collectesFIG. 3 relates to a view execution of the assembly in single-cell form, for rural production application and processing of collections
La figure 4 représente une exécution de vue de l'ensemble sous forme d'une cellule, avec système d'alimentation avec convoyeur à bande. La figure 5 représente une exécution de vue de l'ensemble avec la juxtaposition de plusieurs cellules, pour des applications en parallèles et traitement de volume . La figure 6 représente l'organisation des composants sous forme d'un kit mobile intégrable dans un local existant.FIG. 4 represents an execution view of the assembly in the form of a cell, with feeding system with belt conveyor. FIG. 5 represents a view of the whole with the juxtaposition of several cells, for parallel applications and volume processing. FIG. 6 represents the organization of the components in the form of a mobile kit that can be integrated into an existing room.
La fig. 7 précise l'installation spécifique de la cellule d' aseptisation avec les mécanismes détaillés pour une exposition au traitement et vectorisation continue des produits à traiter.Fig. 7 specifies the specific installation of the sanitization cell with the detailed mechanisms for exposure to treatment and continuous vectorization of the products to be treated.
Le fonctionnement propre à l'invention est décrit ci-après à l'aide du tableau et des références de la figure 1. Les produits frais bruts ou coupés (légumes, fruits ou autres) destinés à être décontaminés sont placés dans la cellule d' aseptisation 1, et plus précisément dans chambre de traitement 2. La chambre de traitement est conçue sous une forme confinée, revêtue d'une protection ou d'une membrane étanche 3 munie de portes étanches 4 et mise sous atmosphère contrôlée.The operation specific to the invention is described below with the aid of the table and the references of FIG. 1. The raw or cut fresh products (vegetables, fruits or others) intended to be decontaminated are placed in the cell. sanitization 1, and more specifically in the treatment chamber 2. The treatment chamber is designed in a confined form, coated with a protection or a waterproof membrane 3 provided with sealed doors 4 and placed under a controlled atmosphere.
Les équipements de production des flux aérauliques et aqueux sont regroupés dans un module technique compact 5 fixe ou mobile selon l'exécution retenue, regroupant une chambre de traitement 2 du type confiné et une membrane étanche 3.The equipment for the production of air and water flows are grouped together in a compact technical module 5 fixed or mobile according to the chosen embodiment, grouping together a treatment chamber 2 of the confined type and a waterproof membrane 3.
Le volume d'air intérieur de la chambre de traitement 2 est, de manière continue, filtré par un filtre à particules 17 et aseptisé par une irradiation produite par un générateur de rayons germicides aérauliques 19 à deux longueurs d'ondes.The interior air volume of the treatment chamber 2 is continuously filtered by a particulate filter 17 and sanitized by irradiation produced by an aeraulic germicidal ray generator 19 at two wavelengths.
Dans la phase d'initialisation du procédé, l'atmosphère de la chambre de traitement 2 est mise en pression positive par rapport à la pression de l'air extérieure de la cabine. Cette augmentation de pression est obtenue par l'aspiration, au moyen d'une turbine axiale 14, d'un volume d'air extérieur nécessaire et suffisant. Il s'agit, en application du principe physique des flux confinés et paramétrés, dans la structure multi-fractale du champ de dissipation à la frontière entre le régime inertiel et le régime dissipatif, que la pression atmosphérique relative soit objectivée à Atm. +1 par rapport à la pression de l'air à l'extérieur de la chambre de traitement. Ceci tout au long de la phase de traitement dans le formalisme lagrangien. Cet élément permet une dynamique intégrée optimale, engendrant une économie de moyens mis en œuvre .In the initialization phase of the process, the atmosphere of the treatment chamber 2 is put under positive pressure relative to the pressure of the outside air of the cabin. This pressure increase is obtained by suction, by means of an axial turbine 14, of a necessary volume of outside air and sufficient. It is a matter, in application of the physical principle of confined and parameterized fluxes, in the multi-fractal structure of the dissipation field at the border between the inertial regime and the dissipative regime, that the relative atmospheric pressure is objectified to Atm. +1 compared to the air pressure outside the treatment chamber. This throughout the processing phase in Lagrangian formalism. This element allows an optimal integrated dynamic, generating an economy of means implemented.
La pressurisation de la chambre de traitement 2 et sa mise en turbulence aéraulique sont obtenues par une turbine axiale de turbulence 16 qui recycle le fluide aéraulique par une prise de recyclage d' aspiration aéraulique 18 et élimine les particules volantesThe pressurization of the treatment chamber 2 and its setting in aeraulic turbulence are obtained by an axial turbulence turbine 16 which recycles the aeraulic fluid by an aeraulic suction recycling outlet 18 and eliminates the flying particles.
(spores etc.) au travers d'un filtre à particules 17.(spores etc.) through a particle filter 17.
Les paramètres de mise en pression atmosphérique intérieure de la chambre de traitement 2 sont gérés par une régulation aéraulique 15 comprenant un débit mètre, un pressostat et une électrovanne.The internal atmospheric pressure setting parameters of the treatment chamber 2 are managed by an aeraulic regulation 15 comprising a flow meter, a pressure switch and a solenoid valve.
Le contenu (fruits, légumes, emballage) de la chambre de traitement 2 est mis en contact avec un agent oxydant hautement germicide produit par un générateur d'agents oxydant (radicaux libres OH négatif) 11. Dans ce mode, les radicaux libres sont, par liaison de tubulures 9, directement injectés dans un réservoir de traitement de l'eau 6 afin d'éliminer les agents pathogènes et de saturer la solution aqueuse de radicaux OH-.The content (fruit, vegetables, packaging) of the treatment chamber 2 is brought into contact with a highly germicidal oxidizing agent produced by an oxidizing agent generator (OH negative free radicals) 11. In this mode, the free radicals are, by connecting tubes 9, directly injected into a water treatment tank 6 in order to eliminate the pathogens and to saturate the aqueous solution of OH- radicals.
L'eau est préalablement refroidie à température positive de 5 à 10° par un échangeur de refroidissement 7 relié à un générateur de froid 8, afin d'obtenir un produit aqueux à basse température. Le fluide oxydant est nébulisé par une pompe de circulation à pression 12 dans la chambre par un système de vaporisation obtenue au travers des têtes de nébulisation (micro buses) 10 placées sur le pourtour de la chambre de traitement 2. La nébulisation par pression obtenue depuis le réservoir de traitement de l'eau 6 entraine une dépression de l'ordre de 1 At. (au maximum à 25° C température extérieure) qui est compensée par la turbine axiale de pression 14 pilotée par d'un dispositif capteur 21 de pression atmosphérique extérieure. Les paramètres des temps d' inactivation micro biologiques correspondent à un temps ou un volume déterminé par la régulation aqueuse 13 comprenant un débit mètre et un pressostat.The water is previously cooled to a positive temperature of 5 to 10 ° by a cooling exchanger 7 connected to a cold generator 8, in order to obtain an aqueous product at low temperature. The oxidizing fluid is nebulized by a pressure circulation pump 12 in the chamber by a vaporization system obtained through the nebulization heads (micro nozzles) 10 placed around the periphery of the treatment chamber 2. The pressure nebulization obtained from the water treatment tank 6 causes a depression of the order of 1 At. (maximum at 25 ° C outside temperature) which is compensated by the axial pressure turbine 14 controlled by a pressure sensor device 21 outdoor atmospheric. The parameters of the microbiological inactivation times correspond to a time or a volume determined by the aqueous regulation 13 comprising a flow meter and a pressure switch.
Les dispositifs techniques de diffusion 6-7-8-9-10 sont utilisables pour la diffusion, dans la chambre de traitement 2, de tout type de produits aqueux ou aérauliques, oxydant du type ionique, gazeux ou chimique .The technical diffusion devices 6-7-8-9-10 can be used for the diffusion, in the treatment chamber 2, of any type of aqueous or aeraulic, oxidizing products of the ionic, gaseous or chemical type.
Le dispositif selon l'invention comprend un tableau de commande 20, une régulation aéraulique 15, une régulation du flux hydrique 13 et un capteur atmosphérique externe 21, pour contrôler le cycle de traitement d' inactivation microbiologique (temps et débits) et le maintien de la cellule conjointement en atmosphère modifiée et en turbulence.The device according to the invention comprises a control panel 20, an aeraulic regulation 15, a regulation of the water flow 13 and an external atmospheric sensor 21, for controlling the microbiological inactivation treatment cycle (time and flow rates) and the maintenance of the cell jointly in modified atmosphere and in turbulence.
Cette installation permet la production en combinaison d'une chaîne ionique hautement germicide et d'exposer le contenu conjointement à deux sources efficaces (aéraulique et hydrique) de désinfection des germes pathogènes, toxines ou moisissures de surfaces et de supprimer les risques de recontamination par sporulation. Selon l'invention, les opérations à l'intérieur de la chambre de traitement (cellule) s'effectuent sans intervention humaine et les cycles de traitements sont gérés et commandés depuis un tableau de pilotage et de régulation 20 fixé sur le module technique compact 4. Au moyen de cette configuration originale de commande des générateurs d'oxydation germicides 11 et de la turbine axiale de turbulence, on permet la mise en action individuelle et indépendante, par exemple pour la potabilisation d'eau polluée et plus avantageusement pour le maintien du contenu de la chambre sous atmosphère modifiée pour des opérations variées de séchage, stockage, de conservation ou de conditionnement .This installation allows the production in combination of a highly germicidal ion chain and to expose the content jointly to two sources effective (air and water) for disinfecting pathogenic germs, toxins or surface molds and eliminating the risks of recontamination by sporulation. According to the invention, the operations inside the treatment chamber (cell) are carried out without human intervention and the treatment cycles are managed and controlled from a control and regulation table 20 fixed on the compact technical module 4 By means of this original configuration for controlling the germicidal oxidation generators 11 and the axial turbulence turbine, the individual and independent action is allowed, for example for the purification of polluted water and more advantageously for maintaining the contents of the chamber under modified atmosphere for various drying, storage, preservation or packaging operations.
Selon l'exécution, le procédé s'applique avantageusement au traitement des produits en grains ou produits coupés au travers du système continu d'introduction mécanisée (figure 7), au moyen d'un ou plusieurs convoyeurs à spirales 19 qui produisent un effet de retournement et d'exposition sur 360° des surfaces X à traiter. Le système se particularise, à son entrée par une goulotte de chargement, au centre par un espace confiné de traitement mis en turbulence 16 selon les principes énoncés, convoyage à la sortie du cycle opératoire via une goulotte de déchargement.According to the execution, the method advantageously applies to the treatment of grain products or cut products through the continuous mechanized introduction system (FIG. 7), by means of one or more spiral conveyors 19 which produce an effect of turning and 360 ° exposure of the X surfaces to be treated. The system is particularized, at its entry by a loading chute, in the center by a confined treatment space set in turbulence 16 according to the stated principles, conveying at the exit of the operating cycle via an unloading chute.
L'étanchéité du fluide d'Oxydation est assuré à l'entrée et à l'extrémité par des carters 20 équipés d'un jeu de disques avec joints à spirales 21 et un destructeur de résidu d'ozone 22 identique au modèle standard de la chambre de traitement. Grâce au dispositif de l'invention, on peut exécuter des versions pour les applications spécifiques suivantes : - en forme d'armoires (figure 2) pour l'utilisation en restauration, en forme de mono cellule (figure 3) pour application en zone de production rurale, en forme de tunnel alimenté par convoyeur à bande (figure 4), en forme multi cellulaires (figure 5) pour des applications agro industrielles de traitement de gros volumes, en kit indépendant mobile (figure 6) comprenant le module technique compact 4, avec intégration des têtes de nébulisation 10 et pieds de support 17, pour opération en chambre fermée ou sous bâche, dans un mode d' application de décontamination d' ustensiles ou d'opération d'hygiène (opérations vétérinaires), - en forme de cabine avec vectorisation continueThe tightness of the Oxidizing fluid is ensured at the inlet and at the end by casings 20 fitted with a set of discs with spiral seals 21 and an ozone residue destroyer 22 identical to the standard model of the processing chamber. Thanks to the device of the invention, versions can be executed for the following specific applications: - in the form of cupboards (FIG. 2) for use in catering, in the form of a single cell (FIG. 3) for application in the area of rural production, in the form of a tunnel fed by a belt conveyor (figure 4), in multi-cell form (figure 5) for agro-industrial applications for processing large volumes, in a mobile independent kit (figure 6) comprising the compact technical module 4 , with integration of the nebulization heads 10 and support feet 17, for operation in a closed chamber or under a tarpaulin, in a mode of application of decontamination of utensils or of hygienic operation (veterinary operations), - in the form of cabin with continuous vectorization
(figure 7 ) par un mécanisme d'entraînements à arbres à spirales 19 pour une application en continu de semences, graines ou produits transformés dits de la(Figure 7) by a spiral shaft drive mechanism 19 for continuous application of seeds, seeds or processed products called the
IVème gamme .4th range.
En résumé, l'objet de l'invention concerne un procédé d'hygiène rapprochée et un dispositif comportant une cellule d' aseptisation à basse température (athermique) , intégrant un procédé systémique à nanotechnologie, en chambre confinée, de volume restreint, en atmosphère modifiée et en ambiance turbulente ; qui a pour but la destruction rapide des germes pathogènes, des moisissures, de spores ou des contaminants toxiques, basé sur la réaction directe, simultanée et combinée, d'agents oxydants des fluides hydriques ( eau ) et aérauliques ( air), s' appliquant pour la sécurité alimentaire aux traitements de salubrité par contact des surfaces à savoir en particulier des denrées alimentaires dont produits frais (fruits et végétaux), transformés crus ou cuits, des produits alimentaires avant ou après congélation, ou autres surfaces et composants, tels qu'emballages, nécessitant un traitement de salubrité. Ce procédé biologique d' inactivation des micro-organismes et polluants prolonge la fraîcheur des produits alimentaires en leur conservant par aseptisation leurs propriétés organoleptiques et nutritives. Ce procédé réduit les temps de réaction et se substitue aux désinfectants chimiques de la classe des fongicides et des microbicides, incluant les composés chlorés et constitue une alternative à l'ionisation par irradiation.In summary, the subject of the invention relates to a close hygiene process and a device comprising a low-temperature asepticization cell (athermic), integrating a systemic nanotechnology process, in a confined room, of limited volume, in atmosphere modified and in turbulent atmosphere; which aims at the rapid destruction of pathogenic germs, molds, spores or toxic contaminants, based on the direct, simultaneous and combined reaction, of oxidizing agents of water fluids (water) and aeraulic fluids (air), applying for food safety to food safety treatments by contact with surfaces, in particular foodstuffs food including fresh products (fruits and vegetables), processed raw or cooked, food products before or after freezing, or other surfaces and components, such as packaging, requiring a health treatment. This biological process of inactivation of micro-organisms and pollutants prolongs the freshness of food products by preserving them by sanitization their organoleptic and nutritive properties. This process reduces reaction times and replaces chemical disinfectants in the class of fungicides and microbicides, including chlorine compounds, and is an alternative to ionization by irradiation.
Les produits frais bruts ou coupés (légumes, fruits ou autres) destinés à être décontaminés sont placés dans la cellule d' aseptisation 1 et plus précisément dans chambre de traitement 2 La chambre de traitement est conçue sous une forme confinée, revêtue d'une protection ou d'une membrane étanche 3 munie de portes étanches 4 et mise en turbulence sous atmosphère contrôlée. Les équipements de production des flux aérauliques et hydriques germicides sont regroupés dans un module technique compact 5 fixe ou mobile selon l'exécution retenue. Raw or cut fresh products (vegetables, fruit or other) intended to be decontaminated are placed in the aseptic cell 1 and more precisely in the treatment chamber 2 The treatment chamber is designed in a confined form, coated with a protection or a waterproof membrane 3 provided with waterproof doors 4 and turbulence under a controlled atmosphere. The equipment for the production of germicidal air and water flows is grouped together in a compact technical module 5 fixed or mobile depending on the execution chosen.

Claims

REVENDICATIONS
1. Procédé systémique de stérilisation, dit d'hygiène rapprochée, à basse température, caractérisé en ce qu' il met en œuvre des composants techniques disposés dans une chambre confinée, sous atmosphère modifiée, mise en turbulence, et aptes à permettre la production en combinaison d'une chaîne ionique hautement germicide au moyen de laquelle on procède à la destruction des germes pathogènes et toxines en agissant simultanément sur le flux hydrique (eau) , sur le flux aéraulique (air) et sur les surfaces placées dans la cellule, par exemple : fruits et légumes frais après collecte, emballage et équipements.1. Systemic sterilization process, called close hygiene, at low temperature, characterized in that it implements technical components arranged in a confined chamber, in a modified atmosphere, put in turbulence, and able to allow the production in combination of a highly germicidal ion chain by means of which the pathogenic germs and toxins are destroyed by simultaneously acting on the water flow (water), on the air flow (air) and on the surfaces placed in the cell, by example: fresh fruit and vegetables after collection, packaging and equipment.
2. Procédé systémique de stérilisation selon la revendication 1, caractérisé par un principe dual de production gazeuse par un générateur d'agent oxydant2. Systemic sterilization method according to claim 1, characterized by a dual principle of gas production by an oxidizing agent generator
(10), catalysé dans un réservoir d'eau (β), et d'un rayonnement avec un effet d' oxydation électro-physique par génération d'ions OH négatifs (19), provoquant une succession d'échanges ioniques et de polarisation et dépolarisation.(10), catalyzed in a water reservoir (β), and of radiation with an electro-physical oxidation effect by generation of negative OH ions (19), causing a succession of ionic exchanges and polarization and depolarization.
3. Dispositif pour la mise en œuvre du procédé selon l'une des revendications 1 ou 2, caractérisé en ce qu'il comprend une chambre de traitement (2) du type confiné et une membrane étanche (3) .3. Device for implementing the method according to one of claims 1 or 2, characterized in that it comprises a treatment chamber (2) of the confined type and a waterproof membrane (3).
4. Dispositif selon la revendication 3, caractérisé en ce qu' il comprend un module technique compact (5) regroupant en une seule combinaison les composants techniques générateurs et pulsions des fluides oxydants germicides (11-19) et de mise en turbulence (16), y compris réservoir d'eau (6) et refroidissement (7-8) .4. Device according to claim 3, characterized in that it comprises a compact technical module (5) grouping in a single combination the technical components generating and driving germicidal oxidizing fluids (11-19) and turbulence (16), including water tank (6) and cooling (7-8).
5. Dispositif selon l'une des revendications 3 ou5. Device according to one of claims 3 or
4, caractérisé en ce que la mise en pressurisation et la mise en turbulence aéraulique de la chambre de traitement (2) sont obtenues au moyen d'une turbine axiale de pression (14) et d'une turbine axiale de turbulence (16).4, characterized in that the pressurization and the air turbulence of the treatment chamber (2) are obtained by means of an axial pressure turbine (14) and an axial turbulence turbine (16).
6. Dispositif selon l'une des revendications 3 à6. Device according to one of claims 3 to
5, caractérisé en ce qu'une diffusion d'oxydants hydriques est obtenue par l'intermédiaire d'une pompe à pression (12), au travers des têtes de nébulisation (micro buses) (10) placées dans la chambre de traitement (2), sous ambiance pressurisée.5, characterized in that a diffusion of hydric oxidants is obtained by means of a pressure pump (12), through the nebulization heads (micro nozzles) (10) placed in the treatment chamber (2 ), in a pressurized atmosphere.
7. Dispositif selon la revendication 6, caractérisé en ce que les dispositifs techniques de diffusion (6-7-8-9-10) sont utilisables pour la diffusion, dans la chambre de traitement (2), de tout type de produits aqueux ou aérauliques, oxydant du type ionique, gazeux ou chimique.7. Device according to claim 6, characterized in that the technical diffusion devices (6-7-8-9-10) can be used for the diffusion, in the treatment chamber (2), of any type of aqueous product or aeraulics, oxidant of the ionic, gaseous or chemical type.
8. Dispositif selon l'une quelconque des revendications 3 à I1 caractérisé en ce qu'il comprend un tableau de commande (20) , une régulation aéraulique (15) , une régulation du flux hydrique (13) et un capteur atmosphérique externe (21) , pour contrôler le cycle de traitement d' inactivation microbiologique (temps et débits) et le maintien de la cellule conjointement en atmosphère modifiée et en turbulence.8. Device according to any one of claims 3 to I 1 characterized in that it comprises a control panel (20), an aeraulic regulation (15), a regulation of the water flow (13) and an external atmospheric sensor ( 21), to control the microbiological inactivation treatment cycle (time and flow) and maintaining the cell jointly in a modified atmosphere and in turbulence.
9. Dispositif selon l'une des revendications 3 à 8, au moyen duquel on peut exécuter des versions pour les applications spécifiques suivantes : en forme d'armoires (figure 2) pour l'utilisation en restauration, en forme de mono cellule (figure 3) pour application en zone de production rurale, en forme de tunnel alimenté par convoyeur à bande (figure A)1 en forme multi cellulaires (figure 5) pour des applications agro industrielles de traitement de gros volumes, en kit indépendant mobile (figure 6) comprenant le module technique compact (4), avec intégration des têtes de nébulisation (10) et pieds de support (17), pour opération en chambre fermée ou sous bâche, dans un mode d'application de décontamination d'ustensiles ou d'opération d'hygiène (opérations vétérinaires), en forme de cabine avec vectorisation continue9. Device according to one of claims 3 to 8, by means of which it is possible to execute versions for the following specific applications: in the form of cabinets (FIG. 2) for use in catering, in the form of a single cell (FIG. 3) for application in rural production areas, in the form of a tunnel fed by a belt conveyor (figure A) 1 in multi-cell form (figure 5) for agro-industrial applications for the treatment of large volumes, in a mobile independent kit (figure 6 ) comprising the compact technical module (4), with integration of the nebulization heads (10) and support feet (17), for operation in a closed chamber or under a tarpaulin, in an application mode for decontaminating utensils or hygiene operation (veterinary operations), cabin-shaped with continuous vectorization
(figure 7) par un mécanisme d'entraînements à arbres à spirales (19) pour une application en continu de semences, graines ou produits transformés dits de la(Figure 7) by a drive mechanism with spiral shafts (19) for continuous application of seeds, seeds or processed products called the
IVème gamme . 4th range.
PCT/FR2006/000582 2005-03-18 2006-03-15 Systemic method for proximity hygiene and device with low-temperature sanitizing chamber in particular for food products WO2006097634A1 (en)

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NO20075231A NO20075231L (en) 2005-03-18 2007-10-12 Systemic method for food hygiene and low temperature disinfection chamber device especially for food products

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